Summer Torte - cooking recipe

Ingredients

6 egg whites, room temperature
1/2 tsp. cream of tartar
1 1/4 tsp. vanilla, divided
1 3/4 c. sugar, divided
1/3 c. whole blanched almonds
4 c. fresh strawberries, hulled
1 c. powdered sugar
4 tsp. milk, heated
2 tsp. instant coffee crystals
1 c. heavy cream
Optional: add sliced bananas, blueberries, or peaches to fruit mixture

Preparation

Line two baking sheets with parchment paper.
Trace a 10 inch circle on both sheets.
Preheat oven to 300 degrees.
For meringues, in a large bowl, combine egg whites, cream of tartar, and 1/2 tsp. vanilla.
Beat with a mixer until soft peaks form. Add 1 1/2 c. of sugar, one Tbsp. at a time, beating on high speed until very stiff peaks form and sugar is almost dissolved.
Spread onto circles on parchment paper, building up sides slightly.
Bake for 1 hour.
Carefully remove to wire racks.
Remove paper and cool.
Increase oven temperature to 350 degrees.
Spread almonds on baking sheet.
Toast 7 to 8 minutes or until light brown.
Cool and chop coarsely.
Slice strawberries into thirds.
Sprinkle with 2 Tbsp. of sugar and toss gently.
Whip cream on high speed with 2 Tbsp. sugar and 1/2 tsp. vanilla.
Mix powdered sugar, milk, coffee crystals, and 1/4 tsp. vanilla.
To assemble, place one meringue on a large plate.
Place half of strawberries on top.
Drizzle with powdered sugar mixture.
Place another meringue on top of strawberries.
Spread whipped cream on top.
Sprinkle with almonds. Place remaining strawberries on top and around cake.